Introduction

The leaner Chicken version of my Chili. You can have two cups of this and feel full...but not guilty!
The leaner Chicken version of my Chili. You can have two cups of this and feel full...but not guilty!

Minutes to Prepare: 30

Minutes to Cook: 120

Number of Servings: 20

Ingredients

(2.5 lbs chicken for lighter version)

3 can chili beans drained rinsed (this will actually take some sodium off what the nutritional info says)

1 can hot chili beans in sauce

2 (28oz) Cans Diced Tomatoes

1 Can Tomato Paste

1 large onion diced

3 stalks celery diced

1 green bell pepper diced

1 red bell pepper diced

1 can green chilies seeded and chopped

5 garlic cloves

Other Stuff

1/2 cup water

1TBS Bacon bits

4 cubes bouillon (4 tsp granules)

1/4 cup Chili powder

1tbs Worchestershire Sauce

1tbs Oregeno

2 tsp Cumin

2 tsp Tabasco

1 tsp Basil

1 tsp salt

1tsp pepper

1 tsp Cayanne

1 tsp Paprika

1 tsp brown sugar

1. Boil Chicken, drain. Let cool and then shred or dice (I prefer shred) and add back to pot.

While it is boiling is a good time to dice the veggies.

2. Add all other ingredients to pot and simmer for at least two hours. At this time can taste and adjust seasoning if needed.

Makes 20 portions (1 cup each, adjust to your liking). Freezes well for lunches throughout the week or in case of emergency.

I like to have two cups of this per serving.

Add some cheese and the cracker/Frito of your choice to liven it up. Account for the added calories though!